John Myers
Potato Salad with Tzatziki
The perfect potato salad with tzatziki recipe with a picture and simple step-by-step instructions.
- 700 g Waxy potatoes
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 125 ml Vegetable broth
- 0,5 Pc. Cucumber
- 20 Pc. Black olives
- 150 g Sheep cheese
- 150 g Yogurt
- Salt pepper
- 2 tsp Fresh thyme
- 2 tbsp Light balsamic vinegar or pickle water, alternatively lemon juice
- Tzatziki seasoning at will
- Parsley for sprinkling
- Boil the potatoes in water for about 20-25 minutes. Then drain, quench, let cool and finally peel. Then cut the cold potatoes into slices and place in a bowl.
- Finely dice the peeled onions and garlic cloves and simmer in the vegetable stock for 3 minutes. Then pour over the potato slices and let it steep. Roughly grate the cucumber, sprinkle with salt and let it steep for about 15 minutes. Cut the olives into slices and the feta cheese into cubes. Add both to the cooled potatoes.
- Squeeze out the grated cucumber well, otherwise it will water down the salad and add to the potatoes. Mix the yogurt with salt, pepper, thyme, vinegar and, if necessary, tzatziki spice and stir into the salad. Serve sprinkled with parsley.
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